That Ol' Cap Magic
For the filling:
1 batch sautéed mushrooms (recipe below)
⅓ cup heavy cream
¼ cup shredded Parmesan
1 teaspoon dried tarragon
1 to 2 tablespoons bread crumbs
For the mushroom caps:
10 large white mushroom caps
Olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 cloves garlic, crushed
Bread crumbs
Heat oven to 350º F.
1. In a large bowl, toss the mushroom caps with enough olive oil to coat the caps. Add the rosemary, thyme, and garlic and combine thoroughly.
2. Place a roasting rack on a baking sheet. On the baking sheet, turn the mushroom caps upside down, stem side facing up. Roast the mushroom caps up to 10 minutes or until the tip of a paring knife can be inserted into the side of the mushroom with little or no resistance.
3. Heat broiler to high and move the oven rack up 1 level. Mound 1 tablespoon of filling into each mushroom cap, avoiding overstuffing the caps. Top each cap with enough breadcrumbs to cover the filling. Broil the mushroom caps on high for 3 to 4 minutes or until the filling bubbles and the tops have browned.
Yield: 5 servings
Sautéed Mushrooms
2 pounds cremini mushrooms, ¼-inch sliced
2 tablespoons clarified butter
Kosher salt and cracked black pepper
1 tablespoon minced shallots
1½ ounces cognac
2 teaspoons fresh chopped chives
1. In a 10-inch heavy sauté pan, heat 1 ounce of clarified butter over high heat. Add sliced mushrooms one handful at a time to sauté pan. As mushrooms begin to develop rich, brown color, push them to the outside of the sauté pan. Turn the mushrooms over as they begin to color. When pan becomes dry, add remaining clarified butter to the pan. Add another handful of mushrooms to the pan and continue until all mushrooms have been added. Season with salt and pepper after the last addition to the pan has been made.
2. Make a hole in the middle of the pan and add the shallots. Deglaze pan with cognac, scraping up any browned mushroom bits. Add the chives. Adjust seasoning with salt and pepper.
Yield: 4 servings
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